| VIN | Coq au ___, dish of chicken cooked in wine |
| CHAUVIN | Jingoistic Frenchman has quarter of chickens cooked in wine |
| KIEV | Chicken ____, dish of chicken breast stuffed with butter and fried in breadcrumbs (4) |
| COQAUVIN | A French dish of pieces of chicken cooked in red wine (3,2,3) |
| PIE | Shepherd's ___, dish of meat and mashed potatoes (3) |
| ADOBO | Philippine dish of pork or chicken cooked in vinegar, garlic, soy sauce and spices; Spanish, 'marinade' (5) |
| ORPINGTON | Chicken cooked in gin (no 23?) (9) |
| SALTIMBOCCA | Italian dish of veal wrapped in ham and sage leaves, then cooked in wine; literally, 'leap into the mouth' (11) |
| ROASTER | Chicken cooked in a pan |
| POUSSIN | Chicken cooked in soups |
| FRYER | Chicken cooked in hot oil |
| SUPREME | Dish of chicken in rich cream sauce (7) |
| ANDSQUEAK | Bubble _, dish of leftovers (3,6) |
| PAELLA | Spanish rice dish of chicken, seafood, vegetables, etc (6) |
| YAKITORI | A Japanese dish of chicken pieces grilled on a skewer (8) |
| GRIBENES | A dish of chicken cracklings with fried onions provoked big sneer (8) |
| WOODCOCK | Scotch ___; dish of scrambled eggs and Gentleman's Relish on toast (8) |
| LEGHORN | Chicken cooked longer will get hot inside |
| VERONIQUE | French term used to describe a dish of chicken or sole served garnished with peeled green or white g |
| JALFREZI | Meaning "hot-fry", an originally Bengali-style stir-fried curry dish of chicken or paneer with green chillies, peppers and tomatoes (8) |
